Pea Soup with Ravioli
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
534
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 16.82 g | (17 %) | ||
| Fat | 35.55 g | (31 %) | ||
| Carbohydrates | 41.27 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.22 g | (24 %) |
more nutritional values
| Vitamin A | 449.51 mg | (56,189 %) | ||
| Vitamin D | 0.19 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.39 mg | (39 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.11 mg | (26 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 103.49 μg | (34 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 1.75 μg | (4 %) | ||
| Vitamin B₁₂ | 0.08 μg | (3 %) | ||
| Vitamin C | 20.32 mg | (21 %) | ||
| Potassium | 309.33 mg | (8 %) | ||
| Calcium | 165.57 mg | (17 %) | ||
| Magnesium | 40.48 mg | (13 %) | ||
| Iron | 3.22 mg | (21 %) | ||
| Iodine | 8.02 μg | (4 %) | ||
| Zinc | 1.13 mg | (14 %) | ||
| Saturated fatty acids | 13 g | |||
| Cholesterol | 80.24 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse and drain the peas. Peel the parsley root and cut into small cubes. Rinse the scallions and slice thinly. Sauté the parsnip and about 3/4 of the scallions in 2 tablespoons of oil until softened. Add the peas and vegetable stock and bring to a boil. Reduce the heat, cover and simmer for about 20 minutes.
2.
Prepare the ravioli according to the package.
3.
Purée the soup using an immersion blender. Stir in the heavy cream and season with salt and pepper. Drain the ravioli and quickly sauté in a pan with melted butter. Divide the soup into 4 bowls and top with the ravioli. Drizzle each bowl with a bit of olive oil and garnish with chopped mint and the remaining scallions.
